John Myers
Beef Fillet Turrets on Broccoli Puree with Apple and Pumpkin Relish
The perfect beef fillet turrets on broccoli puree with apple and pumpkin relish recipe with a picture and simple step-by-step instructions.
- 2 Pc. Granny Smith apples
- 250 g Pumpkin
- 150 g Butter
- Salt and pepper
- 2 tsp Honey
- 800 g Fresh broccoli
- 5 Pc. Waxy potatoes
- Clarified butter
- 100 ml Cognac
- 400 ml Gravy
- 1 cups Cream
- 5 tsp Green pepper
- 1 kg Beef fillet
- Preheat the oven to 80 degrees, sear the fillet in a pan with clarified butter and then cook in a fire-proof dish in the preheated oven for about 5 hours. When serving, the meat should have a core temperature of approx. 57 degrees and is only seasoned with salt and pepper after it has been cooked.
- Deglaze the roast set in the pan with cognac, pour on the stock and cream, add roughly chopped peppercorns and reduce the sauce by about a third. Season to taste with salt and pepper.
- Dice the apple and pumpkin pulp, sauté both in butter for approx. 5 minutes while stirring occasionally, season with salt, pepper and honey.
- Divide the broccoli into florets, boil in salted water until soft, drain and puree with butter. Keep the broccoli puree warm until ready to serve.
- Peel, wash and cut the potatoes into 5 mm thick slices. Heat the clarified butter in a large pan and slowly fry the potatoes until golden brown. Salt and pepper to taste and keep warm as well.
- Now season the finished fillet with salt and pepper and cut into approx. 1.5 cm thick slices.
Serving suggestion:
- Spread the broccoli puree in the middle of the plate, arrange the fried potatoes, apple and pumpkin relish and fillet slices in a tower alternately and pour the sauce over them.
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